Place the
pork in a non-metallic dish with the vinegar and a quantity of chili
powder according to your taste. Cover and refrigerate for 24 hours.

Dry-fry the
spices in a frying pan, shaking the pan over a fairly high heat for 1-2
minutes. Cool slightly, then grind them using a pestle and mortar or an
electric spice mill and mix with enough water to make a paste.

HEat the ghee
in a large frying pan or wok and stir-fry the curry puree for 5 minutes.
Add the spice paste, stir-frying for 2 minutes more. Lift the pieces of
pork out of the marinade, reserving the liquid, and combine them with
the ingredients in the frying pan.

Transfer the
mixture to a heavy-lidded casserole and bake in a preheated oven, 190C
(375F), Gas Mark 5, for 1 hour, adding the red chilies to taste after 20
minutes of cooking time, with a little salt and some marinade to moisten
if necessary. If, at the end of the cooking time, there is an excess of
oil, spoon it off before serving. Garnish with sprigs of basil.